Create a festive pumpkin-shaped cheese ball appetizer perfect for fall gatherings. This cheddar and bacon cheese ball is easy to make ahead and looks impressive on your holiday table.
Author:purejoyalex
Prep Time:20 min
Cook Time:10 min
Total Time:2 hr 30 min
Yield:8-10 servings 1x
Category:Appetizer
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
8 ounces cream cheese, softened
4 ounces sharp cheddar cheese, shredded
2 ounces Gruyere cheese, shredded
2 slices bacon, cooked and crumbled
1/4 cup finely chopped pecans
1/4 teaspoon garlic powder
1/8 teaspoon smoked paprika
Salt and black pepper to taste
For Decoration:
Pretzel sticks or a small piece of celery for the stem
Fresh parsley or chives for leaves (optional)
Gluten-free crackers or apple slices for serving
Instructions
In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, shredded Gruyere cheese, crumbled bacon, chopped pecans, garlic powder, and smoked paprika.
Season with salt and black pepper to your preference.
Mix all ingredients together until well combined. You can use a spoon or your hands.
On a piece of plastic wrap, shape the cheese mixture into a ball.
Continue shaping the ball into a pumpkin form, slightly flattened on the bottom.
Wrap the cheese ball tightly in plastic wrap.
Refrigerate for at least 2 hours, or until firm. This step is crucial for holding its shape.
Before serving, unwrap the cheese ball.
Insert a pretzel stick or a piece of celery into the top center to create a stem.
If desired, garnish with fresh parsley or chives around the stem to resemble leaves.
Serve with gluten-free crackers, apple slices, or your favorite dippers.
Notes
For a smoother texture, you can use a food processor to combine the ingredients.
You can add a pinch of cayenne pepper for a little heat.
This cheese ball can be made up to 2 days in advance and kept refrigerated.
Experiment with different cheese combinations like Monterey Jack or Colby.